We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Sour Cream Blueberry Pancakes

Sour Cream Blueberry Pancakes are the perfect breakfast to make with fresh or frozen blueberries!

I have been making this recipe for years. It is a favorite of my family.

It came from a 1997 Taste Of Home Magazine and I have made it so many times. My son love blueberries, so this is one of his favorite pancake for me to make.

We usually eat pancakes at least once a week, so we like variety in our pancakes. This recipe is a little different because it has sour cream in it. The sour cream helps give it a really nice texture and a also richer flavor than a regular pancake.

You can also use other fruit in this recipe. I have made them with raspberries and peaches and they turned out delicious.

Sour Cream Blueberry Pancakes

2 cups all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1 cup (8 ounces) sour cream

1/3 cup butter, melted

1 cup fresh or frozen blueberries

In a large bowl, combine the flour, sugar, baking powder and salt. Set aside.

Made these this very morning! Dad, Mom & four children loved them & raved! Didn’t have quite enough sour cream when I doubled this recipe so I added yogurt instead, it was still great!
Thanks for sharing!

I made these pancakes this morning, and let’s just say it was a warzone in my kitchen. A total of 10 brave pancakes were lost, and only three made it out alive.

I am an excellent cook, so I don’t know what went wrong. I tried all four burners of my stove, three different pans, I tried coating the pan to see if that would help, I tried different temperatures on the burners. Every single thing I did, failed. The pancakes were not cooking through at all and they kept turning black before they were ready to be flipped. When I did flip them, to try to keep them from burning (we’re talking burnt sacrifice) they would just go everywhere on the pan; because in reality they still weren’t ready. If I turned the burners down to say med-lo to med, they wouldn’t cook up at all. I wait 5 minutes for the underside of one just to be white.

I followed the recipe to a t, and I have never had problems making pancakes on my stove or in my pans before.

I will say this recipe is delicious, but after losing 10 pancakes I will never be making this again. Three pancakes just isn’t worth it to me to waste money on blueberries and sour cream.

I seriously think that the combo of sour cream and blueberries is just too much, it was too thick for it to cook through.

@Kristin S., I am sorry that your pancakes did not turn out. My sisters and I have been making this recipe for years, and I have several friends and readers that have also enjoyed the recipe. I am really sorry that you had such trouble with it.

I just made these and in fact, I’m still in the middle of cooking them because it made so many – which is a good thing! Leftovers are great! This is an awesome recipe…easy, quick, just the right thickness and tastes amazing! My husband got up too early to go cut wood, so it’s just the baby in the jumper watching me enjoy them. I used shortening instead of butter (because I had more of that), added some protein powder (because I realized I needed to be using it up), and I added a few more blueberries (because I needed to use them up, too).

Poor Kristen S. must’ve had some bad ingredients or something because these are some of the best pancakes I’ve ever eaten! (I truly feel bad for her because I really hate to waste ingredients and I’ve been in her shoes wondering how anyone could think the wretched recipe was any good.)

Anyways, thanks for a great recipe…I better go flip some more pancakes!